Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil

标题
Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil
作者
关键词
Green onion, Deep-fried oil, Aroma active compounds, Flavor, Formation mechanism, Analysis
出版物
FOOD RESEARCH INTERNATIONAL
Volume 121, Issue -, Pages 296-306
出版商
Elsevier BV
发表日期
2019-03-08
DOI
10.1016/j.foodres.2019.03.006

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